Mardi Gras Jambalaya

  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 1 hr 20 min
  • Yield: 8 servings
Share This Recipe

Ingredients

1 (5-pound) duck, trimmed of fat and cut into 8 pieces

1 teaspoon salt, plus more for seasoning duck

1/2 teaspoon freshly ground black pepper, plus more for seasoning duck

2 tablespoons vegetable oil

1 pound andouille or other spicy smoked sausage, diced

2 cups chopped yellow onions

1/2 cup chopped green bell peppers

1/2 cup chopped red bell peppers

1/2 cup chopped celery

1/2 teaspoon cayenne

2 tablespoons Emeril's Original Essence, recipe follows

2 cups peeled, seeded, and chopped tomatoes

1 tablespoon chopped garlic

3 bay leaves

2 teaspoons minced fresh thyme leaves

2 quarts chicken stock or canned low-sodium chicken broth

3 cups long-grain white rice

1 pound small shrimp, peeled and deveined

1 cup chopped green onions (green and white parts)

1/2 cup minced fresh flat-leaf parsley

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

  1. Season the duck pieces with salt and pepper.
  2. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.
  3. Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
  4. Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.
  5. Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.
  6. Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
  7. Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes.
  8. Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …